Meat & Poultry
Protein Flip™ Roasted Garden Chicken Tinga Tostadas
Smoky roasted tomatoes, sweet onions, fresh garden habaneros, and black garlic create a bold tinga sauce that tastes like it simmered all day. Rotisserie chicken keeps this recipe weeknight friendly, while a modest amount of lentils quietly boosts the fiber without changing the classic character of tinga.
Watch Henry make it
Ingredients
- Roasted Garden Tinga Sauce
- 1 1/2 pounds ripe tomatoes, cored
- 1 large yellow onion, cut into wedges
- 5 garlic cloves, unpeeled
- 1 to 2 habanero peppers, halved and seeded for less heat, if desired
- 2 black garlic cloves
- 2 chipotle peppers in adobo
- 1 tablespoon tomato paste
- 1 teaspoon smoked paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 teaspoons extra-virgin olive oil
- Protein Flip™ Filling
- 4 cups shredded rotisserie chicken, skin removed
- 3/4 cup cooked brown lentils
- 1/2 cup low-sodium chicken broth
- Juice of 1/2 lime
- Avocado Crema
- 1/2 cup Mexican crema
- 1/2 cup plain nonfat Greek yogurt
- 1 ripe avocado
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- 1 garlic clove
- Pinch of kosher salt
- Seasoned Black Bean Spread
- 1 (15-ounce) can black beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 garlic clove, grated
- Juice of 1/2 lime
- 2 to 3 tablespoons water or reserved bean liquid
- Kosher salt and freshly ground black pepper, to taste
- For Serving
- 12 baked corn tostadas
- 2 cups finely shredded cabbage
- 1/2 cup crumbled Cotija cheese
- Pickled red onions
- Fresh cilantro
- Lime wedges
- Fresh Habanero Salsa Macha (optional)
Directions
- 1
Roast the Vegetables
Preheat the oven to 425°F. Arrange the tomatoes, onion, unpeeled garlic cloves, and habaneros on a sheet pan. Drizzle with the olive oil and toss lightly to coat. Roast for 25 to 30 minutes, until the tomatoes have softened and begun to collapse, the onion is caramelized around the edges, and the habaneros are lightly blistered. Let cool slightly, then peel the roasted garlic.
- 2
Make the Roasted Garden Tinga Sauce
Add the roasted tomatoes, onion, peeled garlic, habanero, black garlic, chipotle peppers, tomato paste, smoked paprika, Mexican oregano, cumin, and salt to the Hauswirt mixer. Blend until mostly smooth, leaving a little texture.
- 3
Finish the Chicken Tinga
Transfer the sauce to a large skillet over medium heat. Stir in the chicken broth and bring to a gentle simmer. Fold in the shredded rotisserie chicken and cooked lentils. Simmer for 5 to 8 minutes, stirring occasionally, until the chicken is heated through and the sauce has thickened slightly and coated the chicken. Finish with the lime juice. Taste and adjust the seasoning as needed.
- 4
Make the Seasoned Black Bean Spread
Mash the black beans with the cumin, garlic, lime juice, and enough water or reserved bean liquid to create a thick, spreadable consistency. Season with salt and pepper. Keep the beans slightly chunky for texture.
- 5
Make the Avocado Crema
Add the Mexican crema, Greek yogurt, avocado, lime juice, cilantro, garlic, and salt to the cleaned Hauswirt mixer. Blend until smooth and creamy. If you'd like it thinner for drizzling, add a small splash of water or additional lime juice.
- 6
Assemble the Tostadas
Spread each tostada with the seasoned black bean spread. Spoon the warm chicken tinga over the beans and top with shredded cabbage, avocado crema, Cotija, pickled red onions, and fresh cilantro. Serve immediately with lime wedges and Fresh Habanero Salsa Macha, if desired.
Chef's Tips
- Control the heat. Habaneros have a bright, fruity flavor underneath their heat. Remove the seeds and white ribs for a milder tinga, or leave some intact if you want more heat.
- Use the shortcut where it makes sense. Rotisserie chicken turns this into a realistic weeknight meal. You're still building plenty of homemade flavor through the roasted garden tinga sauce.
- Don't skip the Mexican crema. Using equal parts Mexican crema and nonfat Greek yogurt preserves the richness and tang you want from a Mexican crema while quietly adding another source of protein.
- Make the tinga ahead. The filling can be refrigerated for a couple of days and gently reheated. The flavors deepen as it sits.
- Assemble just before eating. The tostadas are best when they're crisp, so don't add the beans and tinga until you're ready to serve.
Protein Flip™
- This recipe isn't about turning chicken tinga into a "diet" version or replacing every traditional ingredient with a healthier substitute. The Mexican crema stays because it belongs here. The chicken stays because it's the heart of the dish. Instead, lentils join the chicken, Greek yogurt joins the crema, and black beans and fresh vegetables help disperse protein, fiber, and nutrition throughout the meal. Don't subtract the foods you love. Add better things around them. That's the Protein Flip™.
Check every ingredient against your own allergies and dietary needs. See our Health & Nutrition Disclaimer.
